I'm Magdalini. I am from Greece, born and bred in Athens, and for the last eight years I have been living in The Hague, Netherlands with my also Greek boyfriend, S. I share recipes and stories about Greek food with the world. The recipes featured on her blog range from traditional Greek recipes (naturally), to modern international ones.
When I made the chamomile syrup to serve with the meringues and strawberries last week, I immediately thought that it would be fantastic in a sorbet.
I came up with this one, made with strawberries, not only because I can’t get enough of them, but also because the combination of strawberries and chamomile is heavenly, to say the least, with flavors that complement each other in the most
Dutch strawberries are divine, a word I don’t normally use to describe anything, let alone fruit, but there is no other word to accurately describe them. I am amazed each and every year by how beautiful their flavor is and those perfectly ripe, juicy ones are unforgettable and you want their taste to last for hours, much like the first kisses with someone you really like.
I wanted to
When I’m inspired by an ingredient, it can lead to the creation of one of the most heavenly cakes (I’m too in love with my loquat cake, I know), but it can also lead me to create a whole savory feast like this one.
It all started with loquats. I wanted to incorporate them in a savory dish and I thought, why not a bulgur pilaf? Yes! That was a great idea; with hot and warming spices,
Loquat trees can be found in many areas in Greece, even in Athens where I’m from, and you can simply reach up, pick the fruit from the tree and eat it right then and there. It’s unfortunate that not many people eat loquats or that they only use them to make jam, because loquats have so much potential and can be used not only in sweet but savory dishes as well.
I think many people simply
I came back from the market the other day with a bagful of rainbow chard and when I was done staring at it, admiring its gorgeous colors and photographing it, I started contemplating what to do with it and couldn’t wait to taste it in a dish. I’m sure you know that these greens are not all show; they are delicious too.
I didn’t want to make a Greek pie, which is a common way to use chard
I’ve been obsessed with wild garlic this spring and I’ve been cooking with it every chance I get. This time, I made a wild garlic and miso dressing that was so addictive I couldn’t stop eating it by the spoonful; I was getting dangerously close to finishing the whole lot before my boyfriend caught a glimpse of me and reminded me that we needed it for our dinner. Yes, it is that addictive.
Before I start talking about these brownies, let me toot my own horn for a bit, because if I don’t do it, who will?? If you’re not following me on social media you probably won’t know this; I was the featured instagrammer on the first issue of National Geographic Traveller Food magazine (UK edition), with a small interview and a few of my photographs. I am so honored, thrilled and excited to be
Potato salad with eggs because I had leftover eggs from Easter, but honestly, I could have easily made this any other day, because we are egg lovers in this household. We eat them regularly and without restraint; fried, poached, soft-boiled, and hard-boiled when intended for a salad like this one.
We are also salad lovers and I frequently have them as my main meal of the day. I don’t,
There’s nothing like the smell of lamb roasting in the oven on Easter day.
If we were spending Easter in Greece this year with our families and friends, there would most certainly be lamb on a spit on the menu, but since we’re staying in the Netherlands, roasted lamb it is. Not that I’m complaining, because in all honesty, I prefer it.
I have already shared with you my traditional
I love Easter cookies —I’m referring to the Greek ones of course, pascahalina koulourakia— and each year, I can’t wait to bake them so that my house will fill up with the aromas of Easter.
I have already shared with you my classic Greek Easter koulourakia a few years ago, but this year I am sharing something a little bit different.
For me, Easter is synonymous with the flavors of
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